In a large clean bowl, beat the egg whites on low speed until frothy. Continue beating on high speed until the whites form soft peaks. Beat in the remaining 2/3 cup of sugar, 1 tablespoon at a time, just until the whites form stiff peaks. Swirl the caramel in the ramekins to line the bottoms, then spoon in the meringue. Smooth the tops and arrange the ramekins in a large roasting pan.